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LAS CARNITAS URUAPAN

2813-15 W 55TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

LAS CARNITAS URUAPAN has been inspected 12 times by Chicago Department of Public Health since December 19, 2018. The most recent inspection, on May 7, 2026, recorded 8 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 12 times across 8 separate inspections, most recently on May 7, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 5 times across 3 separate inspections, most recently on July 20, 2023. For example: PROPER DATE MARKING AND DISPOSITION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on May 7, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 2 separate inspections, most recently on July 20, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 3, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Canvass

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED PINK MOLDLIKE SUBSTANCE ON UPPER INTERIOR OF ICE MACHINE BEHIND SHIELD. INSTRUCTED TO DESTROY ICE AND CLEAN AND SANITIZE INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPENING AT LEFT BASE OF REAR EXIT DOOR OF WALK IN COOLER. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLASTIC SHEET USED TO COVER CONTAINERS OF PORK IN HOT HOLDING UNIT. INSTRUCTED TO PROVIDE PROPER MULTIUSE LIDS/COVERS FOR PANS THAT ARE DESIGNED AND CONSTRUCTED TO BE DURABLE AND RETAIN THEIR CHARACTERISTIC QUALITIES UNDER NORMAL USE CONDITIONS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED GREASE ON TOP EXTERIOR OF OUTSIDE OF BOTH GREASE CONTAINERS. INSTRUCTED TO CLEAN EXTERIOR OF BOTH OUTSIDE GREASE CONTAINERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD USED AS WALL AND FLOOR LINER BEHIND AND UNDERNEATH SHELVING UNITS IN WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD LINERS FROM WALLS AND FLOORS BEHIND AND UNDERNEATH SHELVING UNITS IN WALK IN COOLER, WALL AND FLOOR COVERINGS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED SO THEY ARE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILDUP ON INTERIOR OF FLOOR DRAIN UNDERNEATH PREP TABLE NEAR ONE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO CLEAN INTERIOR OF FLOOR DRAIN UNDERNEATH PREP TABLE NEAR ONE COMPARTMENT SINK IN REAR PREP AREA AND MAINTAIN. OBSERVED DUST ON CEILING TILES IN REAR PREP AREA. INSTRUCTED TO CLEAN DUSTY CEILING TILES IN REAR PREP AREA AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RUSTY CEILING VENTS IN REAR PREP AREA. INSTRUCTED TO REMOVE RUST FROM CEILING VENTS IN REAR PREP AREA FOR EASE OF CLEANABILITY. OBSERVED BLACK MOLDLIKE SUBSTANCE ON CAULK AND WALL ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE BLACK MOLDLIKE CAULK, RECAULK AND CLEAN WALL ABOVE THREE COMPARTMENT SINK AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • AT TIME OF INSPECTION FACILITY PROVIDED EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE VALID PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
  2. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR OF ICE MACHINE CHUTE WITH SLIGHT DEBRIS. INSTD TO CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CAULKING AT TOP OF 3-COMPARTMENT SINK BASE WITH EXCESSIVE BLACK SUBSTANCE. INSTD TO REMOVE SUBSTANCE/REPLACE CAULKING AND MAINTAIN
  3. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD-UP OF RESIDUE IN ALL FLOOR DRAINS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  4. Canvass

    2 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED BACK UP AT THREE-COMPARTMENT SINK. WHEN WATER IS RELEASED FROM THE DRAIN, BACKUP OCCURS AT THE SINK. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION #7-38-025. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD-UP OF RESIDUE IN ALL FLOOR DRAINS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  5. Canvass Re-Inspection

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15: OBSERVED POTS IN THE PREP AREA AND AT THE COOKLINE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE DISHES THAT ARE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK FROM PREMISES OR PROVIDE A WRITTEN ALTERNATIVE WAREWASHING PROCEDURE THAT STATES HOW THE FACILITY WILL WASH, RINSE, AND SANITIZE LARGE DISHES.
  6. Canvass

    11 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOOD CONTACT SURFACES NOT CLEAN TO SIGHT AND TOUCH, EXCESSIVE DEBRIS NOTED ON SHELVES AND ENTIRE STORAGE RACKS IN WALK IN COOLER. PREMISES IS STORING LARGE QUANTITY OF COOKED, READY TO EAT CARNITAS DIRECTLY ON THESE SHELVING RACKS IN WALK IN COOLER THAT ARE UNABLE TO FULLY DISSASSEMBLE TO PROPERLY WASH, RINSE AND SANITIZE ALL SURFACES. INSTD TO USE PROPER FOOD GRADE MULTI USE EQUIPMENT AND ABLE TO PROPERLY WASH RINSE AND SANITIZE ALL SURFACES. PRIORITY FOUNDATION, CITATION ISSUED 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROX 150 LBS OF RAW PORK MEAT STORED IN 55 GALLON STORAGE BINS AT IMPROPER TEMPERATURES RANGING FROM 54F-67F IN THE FOOD PREP AREA. INSTRUCTED TO STORED TCS FOODS AT 41F OR BELOW. FOOD DISCARDED VAULED AT $500. PRIORTIY VIOLATION. CITATION ISSUED, 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • COOKED CARNITAS IN WALK IN COOLER NOT PROPERLY LABELED, DATED. REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE OF TRUE REACH-IN COOLER IN WAIT STATION AREA. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS NOT LABELED IN THE PREP AREA UNDER TABLES. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT THE FACILITY. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE WHITE CONTAINERS BEING REUSED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND NOT REUSE SINGLE SERVICE ARTICLES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER ON THE SHELVING IN THE FOOD PREP AREA.INSTRUCTED TO REMOVE THE CARDBOARD SO SURFACE IS SMOOTH, EVEN AND EASILY CLEANABLE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED POTS IN THE PREP AREA AND AT THE COOKLINE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE DISHES THAT ARE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK FROM PREMISES OR PROVIDE A WRITTEN ALTERNATIVE WAREWASHING PROCEDURE THAT STATES HOW THE FACILITY WILL WASH, RINSE, AND SANITIZE LARGE DISHES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD BEING USED AS FLOOR MATS AT THE COOKLINE. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SPILLED GREASE AND OTHER FOOD DEBRIS UNDER PREP TABLES AND COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass Re-Inspection

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Violation Codes: 6-202.15 Inspector Comments: OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF REAR STORAGE DOOR . MUST MAKE DOORS TIGHT FITTING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTI-USE UTENSILS ON ALL DISH STORAGE SHELVES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • Violation Codes: 4-903.11(A;C) Inspector Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: MUST REPAIR OR REPLACE MISSING WALL BASE ACROSS FROM LARGE KETTLE COOKERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Inspector Comments: MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN MOPSINK AREA.
  8. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S TOILET ROOM AT 72.9F.MUST HAVE HOT WATER TEMPERATURE AT 100.0F .MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030 (C)(CITATION ISSUED). HOT RUNNING WATER WAS RESTORED AT 11:30 A.M.(COS)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF REAR STORAGE DOOR & EXIT DOOR TO PARKING LOT. MUST MAKE DOORS TIGHT FITTING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON ALL DISH STORAGE SHELVES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM EXTERIOR OF LARGE FOOD STORAGE CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE LOOSE CAULKING AT HOOD ABOVE COOKING EQUIPMENT.MUST REPAIR OR REPLACE MISSING WALL BASE ACROSS FROM LARGE KETTLE COOKERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR UNDER DRYFOOD AND PAPER STORAGE SHELVING UNITS IN REAR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN MOPSINK AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM REPORT #2509949 5/19/21 NOT CORRECTED #37-Violation Codes: 3-602.11(A; B:1-4,6,7; C; D) Inspector Comments: SELF SERVICE PALETAS ON SITE WITHOUT PROPER LABELS. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor. MUST PROVIDE LABEL AND MAINTAIN.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
  9. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOOD CONTACT SURFACES NOT CLEAN TO SIGHT AND TOUCH, EXCESSIVE DEBRIS NOTED ON SHELVES AND ENTIRE STORAGE RACKS IN WALK IN COOLER. PREMISES IS STORING COOKED, READY TO EAT CARNITAS DIRECTLY ON THESE SHELVING RACKS IN WALK IN COOLER THAT ARE UNABLE TO FULLY DISSASSEMBLE TO PROPERLY WASH, RINSE AND SANITIZE ALL SURFACES. INSTD TO USE PROPER FOOD GRADE MULTI USE EQUIPMENT AND ABLE TO PROPERLY WASH RINSE AND SANITIZE ALL SURFACES. CITATION ISSUED 7-38-005. PRIRORITY FOUNDATION
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS (COOKED BEANS, CARNITAS, SALSAS) IN WALK IN COOLER NOT PROPERLY LABELED, DATED. REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. APPROX 100LBS $200 VALUE DISCARDED AND DENATURED
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATUED AREAS, (LOCKERS ON SITE)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • SELF SERVICE PALETAS ON SITE WITHOUT PROPER LABELS. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor;
  10. Canvass

    7 infractions

    • 20. PROPER COOLING TIME AND TEMPERATURE
      • OBSERVED BEAN BROTH INSIDE WALK-IN COOLER AT AN IMPROPER TEMPERATURE OF 105.2F, AND THERE IS NO COOLING LOG ON PREMISES AT THIS TIME. INSTRUCTED TO DISCARD AND DENATURE AT THIS TIME. ALSO INSTRUCTED TO PROVIDE TEMPERATURE LOG. MUST BE COOLED FROM 135.0F TO 70.F IN 2 HOURS AND FROM 70.0F TO 41.F IN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS OR LESS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. 10 GALLONS VALUE $4.00
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED CHORIZO AT AN IMPROPER HOT HOLDING TEMPERATURE OF 122.7F. INSTRUCTED MANAGER FOOD PRODUCT MUST BE MAINTAINED AT 135*F OR HOTTER, AND TO DISCARD AND DENATURE IMMEDIATELY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.1POUND, VALUE $7.50.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DATE MARKING ON THE FOLLOWING ITEMS: CARNITAS, BEAN BROTH, SALSA. FOODS PREPARED AND HELD FOR MORE THAN 24 HOURS MUST HAVE THE PRODUCT NAME AND USE BY DATE FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED ABOUT A 1/4 INCH GAP AT THE REAR BACK DOOR NEAR WASHROOMS. INSTRUCTD TO INSTALL A RODENT PROOF STRIP AT THE BOTTOM OF DOOR TO PREVENT RODENTS FROM ENTERING.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS STORED ON COUNTER. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS FOR COOKING CARNITAS AND SALSA. UNABLE TO FULLY SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE EQUIPTMENT ABLE TO FULLY SUBMERGE IN BASINS OF 3-COMPARTMENT SINK OR HAVE WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE ON CARD BOARD FROM LEAKING CARNITAS IN WALK-IN COOLER. INSTRUCTED TO REMOVE CARD BOARD AND CLEAN FLOORS.
  11. License

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Observed hand washing aids installed at 1 compartment sink in rear of prep area. Must remove all hand washing aids (soap, paper towels, etc.) from this sink.
  12. License

    0 infractions

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